White Chocolate Dipped Peppermint Chocolate Cookies

These White Chocolate Dipped Peppermint Chocolate Cookies are dreamy to say the least! I made a white version a few years ago and wanted to share a chocolate version also, and finally here there are!

After 3 batches of these I finally found the perfect ratio of ingredients with a rich chocolate flavor, just enough peppermint, and a deliciously chewy texture.

I started out with a recipe that I found on Food Network then changed it until they were perfect for my taste. I reduced the butter by 1/4 cup because several people were saying in the comments that their cookies just spread into one – which is likely due to a bit too much butter.

With the first batch I used Dutch processed cocoa like the recipe calls for but my cookies came out super thin so I switched to regular cocoa powder. I also found that 3/4 cup cocoa wasn’t enough chocolate flavor so I upped it by 1/4 cup then cut back on the flour.

Now they’ve got well pronounced chocolate flavor which pairs well with the white chocolate coating. Here I also replaced some of the granulated sugar with brown for a chewier cookie.

And last but not least I wanted a white chocolate dipped peppermint cookie so I replaced 1 tsp of the vanilla with peppermint extract, and finished them off with a generous dose of white chocolate (think cookies and cream), then sprinkled them with some pretty peppermint bits.

White Chocolate Dipped Peppermint Chocolate Cookies

Such a delicious flavor combination! You get decadent chocolate cookies mixed with the real peppermint flavor, and they're finished with a layer of sweet and creamy white chocolate. So good that they'll likely become a new holiday tradition!

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51 comments

Judy: I’m excited to try making these cookies. The cooling method after baking is rather unique. Why do they need to finish cooling in an air tight container? Don’t the cookies get gummy on the surface? Thanks Jaclyn. November 29, 2017 at 5:51amReply

Jaclyn: It just helps seal in the moisture so they stay soft – maybe it’s just the dry climate I’m in but I feel like it helps. And no the surface shouldn’t get gummy at all. Hope you love them! November 29, 2017 at 10:54amReply

Deb: I love chocolate and peppermint together. These cookies look delicious! Thanks for sharing the recipe! November 29, 2017 at 8:24amReply

Mindy Delano: OMG, I’m going to make these, for sure! Last evening, I went through my Recipe Box, and found your peppermint brownie cookie, and have it on my kitchen counter! I’m going to make both! Thanks a bunch for your tireless work to make your baked goods awesome! November 29, 2017 at 9:44amReply

Jaclyn: I hope you like these ones too Mindy :)! November 29, 2017 at 10:55amReply

Jaclyn: I’ve heard that you can use food grade peppermint oil in place of extract – I haven’t tried yet myself but I’ve heard you’d want to use about 1/3 of the amount of the extract called for. November 30, 2017 at 6:12pmReply

Ginger: The oil is extremely potent. This is correct. I think the oil produces a better flavor December 3, 2017 at 6:36pmReply

Danielle: Yes I switched to peppermint oil for my peppermint bark and the flavor was way better. Make sure its food grade and you are right it takes very little as Ginger said. These cookies sound fantastic. Going to do these instead of my bark this year. With peppermint oil. Thank you. December 22, 2017 at 9:14amReply

Sandra Henslee: I am making these for a party this weekend! I love that you increased the amount of chocolate to make them rich. Can’t wait! November 29, 2017 at 4:58pmReply

Felicia: Have you ever made these without the peppermint extract in the cookie? I was thinking of a little less peppermint flavor by just getting that from the peppermint bits. Also, how long do they keep after? December 4, 2017 at 6:08amReply

Jaclyn: These are best eaten within a day or two. And you can definitely omit the extract if you want a more mild peppermint flavor. Hope you love them Felicia! December 4, 2017 at 12:05pmReply

Karen W.: We made these today with no changes except leaving out the extract – we wanted a very mild mint taste. They are DELICIOUS! Make them today, you won’t regret it!! December 22, 2017 at 5:01pmReply

Jaclyn: So glad you liked these Peppermint Chocolate Cookies! Thanks for your review Karen! December 22, 2017 at 9:53pmReply

Laura | Tutti Dolci: These are such gorgeous cookies, I love the white chocolate dip! :) December 5, 2017 at 6:34pmReply

Gretchen: My cookies aren’t done after cooking for 10 minutes. I can’t even take them off the pan. Trying longer cooking time, but not sure what went wrong. December 6, 2017 at 6:31pmReply

Lisa: I made the white chocolate sugar cookie last year which was a big hit. I am going to make the chocolate ones this year. My only question is why isn’t shortening added to the melted white chocolate like in the sugar cookie recipe? Just curious as to why that would be different. Thanks. December 6, 2017 at 7:57pmReply

Myrtle: Can you freeze these cookies, & would they taste as good after been frozen, tks December 9, 2017 at 11:03amReply

Kathrine Cole-Leathers: Did you reduce the butter to 1/4 cup total? I’m going to try the changes you made to the cookies they sound wonderful! Thanks for posting your changes. December 9, 2017 at 1:52pmReply

Jaclyn: The changes I made are the recipe listed, then at the bottom you’ll find a link to the recipe I got the inspiration from :). Sorry for the confusion. December 9, 2017 at 5:23pmReply

Meg: Are these cookies safe to freeze? If so, for how long? December 9, 2017 at 10:02pmReply

Jaclyn: I’m guessing they’d tend to dry up a little because of the cocoa in them. In my opinion they are best eaten the first or second day from when they are made. December 14, 2017 at 4:11pmReply

Doris VonTish: I want to make these, but the recipe says 1 cup of butter, while the description says 1 cup was too much December 10, 2017 at 10:34amReply

Jaclyn: Sorry for the confusion 1 1/4 cups was too much :). December 10, 2017 at 10:29pmReply

Summer: These look so good! Can the dough be made and frozen ahead of time? December 10, 2017 at 6:49pmReply

Jaclyn: I haven’t tested so I can’t say for sure, sorry. December 14, 2017 at 4:10pmReply

Karen W.: I made the dough and tossed it in the freezer for about 1 week. Baked them today and they are perfect! December 22, 2017 at 5:05pmReply

Karen W: Yes! I made the dough and froze it for about a week. We baked the cookies yesterday and they were perfect! December 23, 2017 at 10:54pmReply

Tmor: I tried this recipe and received great reviews! Your instructions and explanation for tweaking the recipe are superb. Thank you for common sense tips for novice bakers such as storing in air tight container and chilling cookie mixture to reduce sticky texture. One neighbor exclaimed the cookies are delicious. The other neighbor said the moisture and taste was an unexpected surprise and by far the best chocolate peppermint cookies. My diabetic mom who typically strays away from sweets and only consumed one wished she had taken another cookie. Everyone raved about your recipe and I look forward to other recipes you revise down to the science! December 12, 2017 at 7:19pmReply

Jaclyn: Thanks for your kind review! I’m so happy to hear everyone enjoyed them :)! December 12, 2017 at 11:13pmReply

Shawnee: these were fantastic! I brought them to our office Christmas party and made them for neighbors. highly recommend and would not change a thing. December 12, 2017 at 7:27pmReply

Jaclyn: I’m glad to hear they were enjoyed Shawnee! Thanks for leaving a review! December 12, 2017 at 11:12pmReply

Meghan Ortiz: I made these last night to bring to my office and wow! I received so many compliments! These cookies had the perfect amount of peppermint and were so soft and chewy. I was nervous about only cooking them for 8 minutes, but leaving them on the pan for a couple minutes helps them set nicely. I will be making this recipe for years to come!! Thank you!! December 13, 2017 at 8:51amReply

Jaclyn: So glad to hear it Meghan! Thanks for your positive feedback! December 13, 2017 at 1:19pmReply

Maria Reid: OMG!! I made these on Sunday & they are the BOMB!! The flavor of these cookies are incredible., just the right amount of peppermint. My family loved them, & I took some to work. I had nothing but compliments, & was asked for this recipe several times that day, & everyday since then! I used almond bark instead of white chocolate. They turned out beautifully. Thanks so much! Merry Christmas! December 13, 2017 at 3:59pmReply

Jaclyn: I’m so glad they were enjoyed Maria! Thanks so much for taking the time to leave a review! December 14, 2017 at 4:11pmReply

Catherine Hillier: These are great! They made my whole apartment smell like chocolate and peppermint!

I didn’t have unsalted butter so I used salted and cut the salt called for in the ingredients. Mine still turned out well, although I’d like to try it with unsalted butter as called for. These cookies are very rich! After my first batch I decided to go with smaller spoonfuls. Thanks for sharing! December 14, 2017 at 5:17amReply

Jaclyn: I’m happy to hear you liked these cookies Catherine! And yes in a pinch if all I have is salted butter I’ll just cut back the salt 1/4 tsp per 1/2 cup cube of butter. December 14, 2017 at 4:12pmReply

Katie: Making these today for our cub s our hay ride to see the Christmas lights then in to warm up with some hot chocolate and cookies! December 19, 2017 at 8:45amReply

Jaclyn: How fun! I hope everyone loves them! December 19, 2017 at 12:11pmReply

Christi: These taste amazing! And look so festive! Only problem is that down south it’s raining and I think that is the reason my cookies are not setting. Next time I will have to remember to use more flour to dry it out a bit when it’s so humid. December 22, 2017 at 10:47pmReply

Jaclyn: Good to know, thanks for your feedback that may help others as well Christi! December 30, 2017 at 12:29pmReply

Danielle: I made these and they were awesome. I used three drops of peppermint oil and it was very mild so I added more to the white chocolate. Beautiful. I did run out of white chocolate because I bought it in bulk so didn’t know how much I had, so for the last five I tried coconut extract and sprinkled with coconut. Thanks for the recipe. It’s now in my favorites. Happy holidays December 23, 2017 at 6:29amReply

Jaclyn: Glad the peppermint oil worked well for you and the coconut addition sounds delicious. Thanks for the tips and your review Danielle! December 30, 2017 at 12:29pmReply

Nancy: I made these beautiful and very delicious cookies for my Christmas cookie tray. They made a great addition to my cookie tray and I’ll be making them again. December 25, 2017 at 10:14amReply

Jaclyn: Happy to hear you liked them enough that you’d repeat the recipe! Thanks for your review Nancy! December 30, 2017 at 12:28pmReply

Kristin: I’ve been experimenting lately trying new cookie recipes. I’m on a search for discovering festive cookies that would be great additions on a cookie buffet. I was in charge of a nativity festival in my town, and we had a large cookie buffet at the end of the nativity display. When I saw these, they looked like a perfect festive, Christmas cookie. These are delicious! I was worried the peppermint extract might be too over-powering with the chocolate cookie, but it has great balance between chocolate and peppermint. Do not skip the step about flattening the cookies slightly. They do need some help spreading a little. I tried doing this with a glass and the palm of my hand, and my hand was much better for this. For some reason, the glass made the edges of the cookie split, which gave them an unpleasant appearance. With my hand, it wasn’t a problem. I should also add that I made my cookie dough the day before, and had the balls chilling in the fridge overnight. I also experimented sprinkling different things on the white chocolate–crushed candy canes, peppermint baking bits, and Christmas nonpareils. Sometimes, I don’t like crushed candy canes, because it’s too crunchy, so that’s why I tried a variety of toppings. I actually liked the crushed candy cane ones the best! These are a great, delicious, festive cookie that will make a great addition to a cookie buffet and to my own family’s Christmas treats each year. This is a keeper! Oh! I will say that I added 1 1/2 cups of mini chocolate chips into the dough. Thanks for another great recipe, Jaclyn! January 4, 2018 at 12:02pmReply

Jaclyn: Thanks for the wonderful tips and review Kristin! January 4, 2018 at 1:14pmReply

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